Tofu Recipe – How To Make Fresh Momen Tofu

Tofu is a super healthy form of protein that is low in fat, low in calories and when eaten the same day it’s made, tastes unbelievably good. Freshly made tofu will tempt even the most staunch meat eater to start eating more vegetarian.

Tofu is really simple to make but does require a little patience and a watchful eye. Try the Chef’s Armoury recipe for making momen or cotton tofu, which is commonly used for simmered dishes and agedashi tofu.

Ingredients

Instructions

1. Soak soybeans overnight in plenty of water.

2. Next day drain beans and throw away any discoloured or undesirable ones.

3. Boil 3L of water and put about 800ml of it in a blender with the soybeans and grind well until it becomes a smooth slurry. Depending on your blender you may have to do this in batches or add more water.

4. Put the slurry and remaining hot water in a very large pot and bring to a light boil. You need to cook it for about 10-15 minutes or until the foam starts to dissipate.

WARNING: When the soymilk starts to boil over add a small amount of cold water to prevent it from getting out of hand. Do not walk away from the pot as it needs to be closely supervised. Keep a big spoon on hand to stir down the foam and be prepared to turn off the heat quickly if needed.

5. Strain the soymilk through the cotton straining bag included in the tofu press. Muslin is a little coarse so if this is all you have then use 4 layers. Carefully squeeze out all the milk or let it drip for an hour or so. The remaining solids are called okara and are used in many Japanese recipes. You can also dry this out and use it as a flour substitute in muffins etc.
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Now it is time to make the curds

6. Line your tofu mould with the cotton strips provided in a cross formation.

7. Heat your soymilk to about 80°C and turn off heat.

8. Stir until you have made a small whirlpool. Scatter one third of the nigari solution over the whirlpool and gently stir in. Wait one minute.

9. Now sprinkle another third of the solution over the soymilk and cover for 5 minutes. Sprinkle the last third of the solution over the soymilk and cover for a further 15 to 20 minutes.

10. At this stage you should have a clear separation of curds (white solids) and whey (yellow liquid). Ladle off most of the whey and then use a slotted spoon or small strainer to transfer the curds to the tofu mould.